Gyoza with Shitake Mushrooms and Vegetables
These vegan gyoza are filled with shiitake mushrooms, cabbage, soya mince, and green onions, then pan-fried and steamed for the perfect balance of crispy and tender. Serve them with a simple soy dipping sauce or add your own twist with chili oil.
Servings: 4
Calories: 232kcal
Ingredients
For the gyoza:
- 1 packet gyoza skins about 24 wrappers per pack; keep an extra pack on hand in case you need more or some tear
- 1 cup frozen soya mince smaller mince pieces work the best
- 2 green onions finely chopped
- 120 g sweetheart or white cabbage finely chopped
- 80 g shiitake mushrooms finely chopped
- 1 medium green chili finely chopped
- 1 thumb-sized piece of ginger grated and juiced
- 1 ½ tablespoon cornflour
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- a pinch Black pepper to taste
- 1 tablespoon sesame oil plus more for frying
For cooking:
- 1 tablespoon sesame oil for frying
- ½ cup water
For dipping sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- A few drops of rayu chili oil (La-yu) to taste
Instructions
- Finely chop the cabbage, mushrooms, green onions, and chili. Grate the ginger and squeeze out the juice.
- Combine the vegetables with soya mince, soy sauce, sesame oil, cornflour, salt, and pepper. Mix well.
- Place a gyoza wrapper in your hand, add a teaspoon of filling to the center, and wet the edge with water.
- Fold in half, seal the middle, then pleat the edges to close. Repeat with the remaining wrappers and filling.
- Heat sesame oil in a non-stick pan over medium heat. Add dumplings, pleated side up, and fry until the bottoms are golden brown.
- Flip the dumplings to one side and fry for another 2–3 minutes until golden for extra crispiness.
- Add ½ cup water to the pan and cover immediately. Steam until the water has evaporated.
- Transfer to a plate and serve with dipping sauce made from soy sauce, rice vinegar, and a few drops of chili oil.
Notes
- Serving ideas:
- Sushi
- Korokke
- Steamed Rice
- Fried rice
- Miso soup
- Drinks: Green tea, Japanese beer or one of our yuzu cocktails
- Wrappers: If you want to make your own, see our gyoza wrapper recipe.
- Dipping sauces: Classic soy and vinegar works well, but you can also try chili oil, sriracha, or ponzu for variation.
- Storage: Cooked gyoza can be refrigerated for 2–3 days and reheated in a pan. Uncooked gyoza can be frozen for up to 4 months. Cook straight from frozen, adding a little extra water when steaming.
Nutrition
Serving: 6 gyoza | Calories: 232kcal | Carbohydrates: 29g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 798mg | Potassium: 203mg | Fiber: 4g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 14mg | Calcium: 24mg | Iron: 2mg
